| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Rices and g, Ethnic, Desserts | 1 | Servings | |
INGREDIENTS
| 1 | c | Long-grain white rice |
| 3 | c | Milk |
| 1/4 | c | Butter; melted |
| 1/2 | c | Sugar |
| 3 | Eggs; beaten | |
| 1/2 | ts | Salt |
| 1/2 | c | Sliced almonds |
| 1 | ts | Cardamom |
| 1 | Almond; blanched | |
| Light cream |
INSTRUCTIONS
Cook the rice as directed. Drain and rinse cooked rice. Mix together melted butter, milk, eggs, sugar and salt. Place in generously buttered casserole dish. Mix together cardamon and almonds and sprinkle mixture over pudding. Bake at 350F for about 1 hour until thickened. Press the almond in and cover the mark. I prefer this hot but it can be served chilled as well. Pour the light cream over each serving. Per serving: 2350 Calories; 121g Fat (45% calories from fat); 56g Protein; 271g Carbohydrate; 764mg Cholesterol; 2071mg Sodium Recipe by: Valerie Larson/EAT-L Posted to TNT Recipes Digest by Betsy Burtis <[email protected]> on Apr 7, 98
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